Kale, Lentil and Roasted Beet Salad
A simple kale salad with lentils, roasted leeks and beets, and toasted pecans in a tahini-lemon dressing! Seriously satisfying and so healthy.
Author: Minimalist Baker
Recipe type: Salad
Cuisine: Vegan, Gluten Free
Serving size: 1/3 of the recipe Calories: 542 Fat: 30g Saturated fat: 4.3g Carbohydrates: 57g Sugar: 15g Sodium: 319mg Fiber: 15g Protein: 16.4g
- 3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed and dried)
- 1 beet (rinsed clean, dried and quartered - remove any rough skin)
- 1-2 Tbsp olive oil
- 1/4 tsp each salt and pepper
- 1/2 cup green lentils, rinsed clean
- 1 cup vegetable stock (or sub water)
- 4 big handfuls kale, baby spinach, or spring greens
- TAHINI DRESSING
- 1/4 cup tahini (sesame seed paste)
- 1/2 lemon, juiced
- 2 Tbsp maple syrup (or sweetener of choice)
- 3-4 Tbsp good olive oil
- Pinch each salt and pepper
Adapted from minimalistbaker.com
1) Preheat oven to 400 degrees F and lightly grease a baking sheet.
2) Once thoroughly rinsed, add lentils and stock or water to a small saucepan and bring to a rapid simmer over medium-high heat. Then reduce heat and simmer for 20-30 minutes uncovered, or until all liquid is absorbed. Set aside.
3) Add chopped leeks and beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake in preheated oven for 15-20 minutes, or until fragrant and lightly browned. For crispier beets, remove leeks from pan and continue roasting beets for an additional 10-15 minutes (I prefer mine crispier). Set aside.
4) While veggies and lentils are cooking, prepare dressing by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust seasonings as needed.
5) If using kale, add to large mixing bowl with a bit of olive oil and lemon juice and massage with hands to soften. For all other greens, skip this step.
6) Add greens, beets, leeks and lentils to a large mixing bowl, add dressing and toss to coat. For additional protein / crunch, add your favorite nut or seed (such as lightly salted sunflower seeds or roasted pecans).
Leftovers keep for up to a few days, though best when fresh.
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